These Instant Pot Egg Bites are loaded with protein and flavor from the spinach and Gruyere cheese and have a velvety smooth texture that you won't be able to resist!
1cupgrated Gruyere cheesesubstitute your favorite cheese
⅛teaspoonground black pepper
Instructions
Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender and blend until smooth.
Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups. Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack.
Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
Serve immediately or store in the refrigerator, in an airtight container for up to 5 days. You can also freeze them in an airtight container for up to a month, but the texture will change when defrosted. Thaw in the refrigerator overnight and lightly reheat them in the microwave before serving.
Notes
I used Unsweetened CashewMilk, but whole, 2%, unsweetened almond milk, or coconutmilk would also work.
Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
I used fresh spinach, but thoroughly dried frozen spinach will work as well. We just don’t want any extra moisture.
Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a .25 teaspoon of salt.
Make sure to cover the filled egg mold with a plastic lid or foil to prevent condensation from dropping down into your egg bites.
To make a double batch, stack 2 covered egg bite molds on top of each other. The cooking time remains the same.